KFC responds to food safety reports in response to French fries oil for only 4 days

The Western fast food that has always given a clean and sanitary impression has frequently exposed food safety issues. Following the exposure of KFC's non-freshly ground soy milk and the exposure of McDonald's hamburger bread, recently the media has re-exposed. KFC's food production process in the back kitchen is worrying. The oil of the French fries changed for only 4 days, and the kitchen floor was dirty. The food is sold on the ground after it is shaken and shaken. In response, KFC’s Chinese side responded to a series of food safety issues disclosed by the media yesterday in a statement issued to this reporter.

Exposing the oil of a French fries for 4 days for foreign media reports, KFC internal staff introduced that the oil used for French fries was completely replaced once in 4 days, during which the oil dregs were filtered out every night and continued to be used the next day. In addition, the chicken is simply over the water, and it is directly wrapped in blood water. The water used to wash the chicken is turbid and no one is replaced. During the peak period of operation, chicken wings that were supposed to be fried for 7 minutes were removed in less than 4 minutes.

In addition, the kitchen floor is dirty, and the water flowing down the meat will remain on the ground. The fried products are often accidentally dropped on the ground. In most cases, employees are picking up and shaking the dirt on them and continue to sell. In the frying of tarts, the accumulated dirt on the oven is often dropped in, and the staff directly removes the dirt from the custard with a toothpick and continues to sell to the customer.

KFC responded: On these issues, KFC claims strict cooking oil regulations. Everyday, the food residue in the cooking oil is filtered, and special test strips are used to monitor the changes in the chemical composition of the cooking oil. Once they are close to the required limits, they will be immediately discarded.

Regarding the cleanliness of the chicken, KFC explained that all the chicken ingredients that entered the KFC restaurant were already completely clean and processed to be processed, so there was no such thing as cleaning the chicken.

Exposing the second production date to be changed arbitrarily It is reported that all products sold by KFC are limited in time. For example, hamburgers will no longer be sold after 40 minutes. Original flavor chickens will not be sold after 60 minutes. A number of KFC employees told reporters that after a specified time, they would re-tag a production date and continue to sell. For hamburgers, directly change the dishes that have been smashed into new ones, and then apply the sauce and sell them to customers.

KFC responded: At present all products have strict cooking procedures and operational requirements. Each product has the best taste period, and once it exceeds the best taste period, it will be discarded. Each KFC restaurant has a product controller who is responsible for product quality control, and the restaurant duty manager will continue to inspect the implementation.

Exposing the three employees to work without training It is reported that KFC is quite “saving money” in employee input. KFC employees often have no training and direct staff, and they have more part-time employees. Especially during school holidays, many students do part-time job and have not purchased. Social security.

KFC responded: All KFC restaurant employees must undergo on-the-job training to take up posts, including short-term employees. With more than 3,200 restaurants in China, KFC has established a top-to-bottom comprehensive management and monitoring system. If any behaviors or employees are found to be inconsistent with management regulations and operational procedures, KFC will never tolerate it and must deal with it seriously.

Opinion Consumers: Western fast food was pulled down from the altar. In many consumers' minds, foreign fast food was linked to cleanliness, hygiene, and safety. However, several food safety incidents that have been exposed frequently have caused fast-food giants to be in the minds of consumers. The image is greatly reduced.

Yesterday, reporters randomly interviewed 15 customers who were dining in foreign fast food restaurants at Liberation Monument and Guanyin Bridge. More than 60% of customers said that they "favored their service attitude and convenience." Nearly 90% of respondents think that "Compared with The restaurant feels more clean here and it feels more comfortable to eat." He Ping, a white-collar worker working at the Jiefangbei office building, told reporters that he recently read a lot of reports on the safety of foreign fast food, which made him feel hurt.

Expert: Responding to the pale key implementation details Wang Bin, an engineer at the Food Research Center of the Chongqing Food Industry Research Institute, told reporters that KFC’s response was pale and unconvincing. For example, he said that daily use of test strips to monitor the chemical composition of cooking oil exceeds the best taste The food in the period is immediately discarded. Then, who will supervise whether they are in place? Is it just light that does not practice? These are all questions in the minds of consumers. To eliminate such incidents, on the one hand, businesses need to be more cautious about every detail of the food production process, but also need relevant departments to create innovations based on food technology, and constantly improve the laws and regulations.

“Foreign brands have frequent food safety problems in the country, which are related to industry attributes, industry standards, and consumer awareness.” Zhou Siran, a research fellow at China Investment Group, said in an interview yesterday that McDonald's and KFC are pursuing fast, convenient, and instant At the same time, it also increases the difficulty of product safety supervision. Secondly, compared with foreign standards, China's standards have defects such as imperfections, and the requirements for certain key indicators are not strict, thus giving these foreign brands an opportunity. Third, consumer awareness of rights protection has fallen behind, and the issue of the safety of some related products has not been thoroughly investigated, and it has been difficult to form a powerful force for public opinion supervision. In addition, the lack of strict control over raw material procurement and insufficient regulatory efforts have also caused the safety of foreign brand food products to a certain extent.